Study on production of porous starch by ultrasonic and enzymatic treatments

Abstract

In this present work, ultrasonic and enzymatic treatments is introduced for the preparation of porous starch, starch modified by hydrolysis of native starch using amylase and its influence on starch granules porosity. Corn, Cassava, and sweet potato starches were chosen as raw materials for preparation of porous starch. Before native starch treated by enzyme, it was pretreated by ultrasonic, this method as an assistant of enzymatic hydrolysis. After treatment, the physicochemical properties of produced starch were examined. Scanning electron microscopy was used to examine the structure of native and treated starch. Viscosity, swelling power, paste clarity, solubility of starch was also tested. As a result, the native corn starch was easily converted into porous starch than the others, cassava starch and sweet potato starch. In addition, porous starches have a broad range of applications both in the food and non-food sectors, such as pharmaceuticals, food biotechnology.

Keywords: Enzymatic hydrolysis. Ultrasonic technique. Porous starch.